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Preparation

In a large saucepan, heat oil over medium-low. Add onion, fennel, and garlic; cover and cook about 10 minutes. In a large metal spoon or small pan, heat saffron over low heat until dry, about 10 seconds. Grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Add wine and spoonful of saffron to pan, then stir in shredded basil. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 to 2 minutes. Add tomatoes, their juice, and 1 cup water. Return to a boil over high heat; reduce heat to low and simmer, partially covered, about 30 minutes. Garnish with fennel fronds and chopped basil.

Nutritional analysis provided by Self

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Recent Reviews

Agree with the previous reviewer that there is no need to grind the saffron (kind of a waste, really). This is a great light soup if you like fennel and saffron, which we do.

teqnicolor from Portland, OR /

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I made it as written first time, and it was good, but found a few things that could be changed to make it lower in calories and easier. First, no need for all that oil. Reduce it to a teaspoon of full flavored extra virgin olive oil and use a non-stick pan. Cuts most of the fat right there. Second, no need to toast the saffron then grind it. Heat the wine in a small pan, turn it off add the saffron. If you don't want the saffron threads (the only reason I can see for going through the grinding step), steep for 10 minutes then strain into pan. Can be a very low fat and flavorful soup, with these changes.